To serve

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Method

Put the butter, flour and milk in a pan
and cook, stirring over the heat until
thickened. Stir in the cheese, in small
spoonfuls, and the dill; season to taste,
then beat to incorporate.

Heat oven to 200C/180C fan/gas 6.
Butter 6 x 150ml soufflé dishes and line
the base with baking paper. Stir the egg
yolks into the sauce, add the chopped
salmon and lemon. Whisk the egg whites
until stiff, then carefully fold into the
salmon mix. Spoon into the dishes and
bake in a tin half-filled with cold water for
15 mins until risen and golden. Cool;
don’t worry if they sink.

To freeze, cool completely, then
overwrap the dishes with baking
paper and foil. They will keep
in the freezer for 6 weeks.
Thaw for 5 hrs in the fridge.

When ready to serve, very
carefully turn the soufflés
out of their dishes, peel off
the lining paper and place
on squares of baking paper.
Top with the crème fraîche
and bake for 10-15 mins at
200C/180C fan/gas 6 until the
soufflés start to puff up. Quickly
top each with a frill of salmon and
a dill sprig. Serve on their own or with
some dressed salad leaves.

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Comments, questions and tips

Comments

Just finished baking them. Took longer than 15 mins to get them golden, but I didn't use boiling water in the tin. Tempted to eat them already but they're supposed to be for the non meat eaters at xmas. Best not. :)

Beautiful little soufflés. Made them a few days before Christmas and froze them. Defrosted and baked again on Christmas Day and they puffed up beautifully. Will definitely do them again. Made 8 150ml soufflés. Super!

I would definitely still line the bases - I found the edges stuck to the dishes and needed to loosen with a knife to remove. They do remove nicely in one piece straight after first baking but then bake them again on a tray so they puff up again.

This recipe is fantastic! I had never made a souffle before but this recipe was so easy to follow and they turned out great! They were delicious and everybody complimented them. Like a lot of people I didn't freeze them and just cooked them to be eaten on the day by putting boiling water instead of cold water and cooking for 15 minutes. I also added a bit of lemon juice as well as the zest for added flavour.

I'm not usually lucky with souffles so took a risk doing this as a starter one Christmas. It really is as easy as the recipe states and I was thrilled to note mine looked just like the one in the picture. Lots of compliments too - deliciously light ahead of a main course.

I forgot to buy baking paper so lightly buttered the sides but when I came to turn one out it collapsed as wasn't cooked properly but luckily I had spares! I decided to leave them in the ramekins as was eating them straight away anyway. They look slightly longer than it said for me and were a little bit watery at the bottom but that was probably because I used low fat phili and creme fraiche. They were however delicious! And the extra two got eaten as well! X

I made these for the first time on Christmas eve last year with wild Scottish salmon caught by my husband, and smoked in Scotland, and they looked and smelt absolutely FAB after the first bake. Unfortunately the whole lot went up in the air as I skidded down the snow and ice covered steps on the way to the outside fridge, so we didn't get to try them at all (dog had a feast!) I am trying again today, with cold smoked trout, again which hubby caught, and was cured on a smoking course, with the intention of freezing and re-cooking for Christmas day starter. I'll freeze, then remove from ramekin, wrap individually in clingfilm, and either box up or vacuseal. I can't wait, and will report back after Christmas!!

This is one of the best recipes ever - I have used it many times since finding it in the Christmas Good Food magazine. It never fails or fails to impress. Only problem is that I have used it so often and passed it on to the impressed diners each time that I can't use it much more!! Many thanks to GF and SB.

I did freeze some - without the ramekins - wrapped in paper and foil and placed in plastic box. It worked very well for 6 weeks.

30 Jan 2011
Twice baked souffles are so obliging, these worked very well and were extremely light. I agree that the water should be hot and cook a litle longer. almost as good a Twice baked Cheese souffles. Will use again.

I made this recipe for the first time yesterday and loved it! Will definitely do again. I took advice of an earlier comment of putting the ramekins into a hot water basin and I left mine in for 20mins on the first bake to get the golden colour. All in all for a first attempt it was a success they look beautiful and I'll definitely do them again.

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